Rosie's Blog o' Recipes

CURRIED MUSHROOMS IN SOFT ROLLED CREPES

You're going to have to eat this to believe how scrumptious these crepes are. I ask my father to make this every time I visit him and I inhale them each time. Excellent as a starter, side or small lunch, give them a try!

Fry onions with curry powder and a dollop of oil (coconut oil is excellent) in a small frying pan over medium-high heat until onions are translucent - around 3-5 minutes.

Add mushrooms and any other vegetables and stir over low heat while you prepare crepes.

In a large bowl whisk flour and eggs. Slowly add milk and water while whisking. Add some oil to help maintain non-stick frying. Pour a ladleful of the runny mixture into a lightly greased medium frying pan over medium-high heat. Circularly tilt the pan to evenly spread the mixture and cook until brown (30 seconds on gas stove, up to 1-2 minutes on electric stove). Flip over with a spatula and brown the other side.

Spoon a few spoonfuls of the the filling 1/4 of an inch into the crepe and roll.